Combine the dry and liquid; let stand for a few minutes; pre-heat pan over a medium flame while batter rests

Oil pan and ladle batter in; leave the pancake alone until the surface is covered in small bubbles; then gently flip

Add fruit or jellies when the first side is almost cooked, just before flipping

Notes:You can use skim, 2% or whole milk. The higher the fat content of the milk the richer the pancakes will be. I’ve even used reconstituted powdered milk when I ran out of fresh milk. If you don’t like the idea of using oil you can use butter, but for best results it should be clarified butter.

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As kids we both had a love of food and grew up watching Julia Child while all our friends were watching Sesame Street. We both decided to go to culinary school where we met, married and had three kids. Now he's an executive chef and I'm a stay at home mom spending part of each day working on the bakery I'll someday open.